Melt butter in pot and use a whisk to add flour, slowly add a little chicken stock and beer at a time mixing well. Continue to mix frequently to avoid any clumping. Finely dice the onion and celery, and then in a separate pan sauté until tender, remove from pan. Cut the cheese into small squares (melts much faster). Now use this pan and add half of the cream and half of the cheese. Using your whisk, melt cheese and mix into the cream. Add into soup pot, and repeat. Simmer soup for approximately 20 minutes and serve topped with bacon bits and/or croutons, or you can also just add the bacon bits into the soup. This is something that I’ve been doing more recently. It saves you a step when serving.